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Tim Hortons in Dubai

23 Oct

Tim Hortons is finally heeeeeeere!! (well not quite in Kuwait…but close)

Tim Hortons is the Canadian equivalent to Starbucks in Kuwait…  They have one on almost every corner on every street in Canada… The best coffees, flavored cappuccinos, bagels, muffins, donuts, sandwiches… Ah…the nostalgia…

So I was super excited when I saw it on the Sheikh Zayed Road end of September, and made sure I went.  I found out that they had just opened, and it was pretty obvious judging by the long lines that extended outside the store! After waiting in line for about 20 mins (yes 20 mins!), I finally took a sip of that french vanilla cappuccino and immediately knew that the wait was well worth it! 

 Where is Tim Hortons in Dubai?  Its on the Sheikh Zayed Road next Starbucks.  Drive passed the Crowne Plaza and the Sheraton Four Points.  And, if you’re using the Metro, its right next to the Financial Center Metro Station 2.

Onion bagel with cream cheese

MIDDLE sister


World Cafe Middle East – Bobby Chin

10 Oct


If you like to watch the Food Network in your down time – then I def recommend you watch World Cafe Middle East. The host Bobby Chin is so pleasant to watch. His quirky personality and humor is so entertaining. He’s half Egyptian half Chinese, born and raised between London and San Fransisco. Every episode he travels to a different country in the region and discovers their traditional dishes!  It’s so funny to watch how people react to his jokes – so awkwardly hilarious as most of them don’t understand what he’s saying!

Bobby Chin making ma7shi koosa with a Syrian woman

LITTLE sister

Common Kitchen Mistakes

5 Oct

This post will only interest you if you cook at home…. you’ll find it very interesting, as did I, and might learn a thing or two 🙂

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  • Overcrowding Your Pan When Searing:

The reason we brown meat is to add flavor, but if you overcrowd your pan, your meat will never brown. Because food releases moisture when it is cooking, foods that are left in a crowded pan will steam instead of searing. Cook your food in batches or use two pans so the process is faster.


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  • Not Getting Your Pan Hot Enough:
Another reason your meat might not sear properly is because you do not get your pan hot enough. If you want to properly brown your meat, make sure to get your pan hot before carefully adding your oil (make sure it is an oil with a high smoking point). Once your oil starts to shimmer, then you can add your meat to the pan. Also, make sure to pat your meat dry with a paper towel before you sear it.
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  • Overcooking Your Vegetables:
You can avoid limp broccoli and soggy carrots by cooking them (separately) in a large pot filled with rapidly boiling, salted water. When the vegetables are finished (they should have a vibrant color and still be firm), shock them in ice water to stop the cooking process. This will prevent your vegetables from overcooking.
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  • Oversalting Your Food:
There are a couple of ways to make sure you avoid oversalting your food. The best method is to taste your food as you go and factor in salty ingredients like cheese before adding salt to your food. But even if you have taken these precautions and your food still tastes like a salt lick, there are a couple of things you can do to make your food seem less salty.

First, try to trick your tongue into thinking the food is less salty by adding acids like vinegar or lemon juice to your food. Another trick is to add a little sugar to your food. If you are making soups or broth, adding water will help. Do not bother trying to add potatoes to salty dishes because it does not work and picking potatoes out of your tomato sauce is not fun.

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  • Cooking Cold Meat:
If you are puzzled by why your meat is raw on the inside and overcooked on the outside, it is probably because you are cooking cold meat. Next time, bring your meat to room temperature before you start cooking. This applies to every piece of meat that you cook (and fish too).
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  • Not Sifting Ingredients to Remove Lumps:
There is nothing quite as disheartening as cutting into your beautiful cake and discovering clumps of brown sugar or cocoa powder in the middle. In order to avoid clumps in your cake and other baked goods, you should sift brown sugar and cocoa powder to remove all the lumps so that they do not bake into your pastries.

Here is a bonus tip: When it comes to sifting your dry ingredients together, you can probably skip this step and use a whisk or food processor instead. They are better at evenly distributing things like salt, baking powder, or baking soda into the flour.

BIG sis

BIG sis Recipe: Pear Cake

1 Oct

Pears are in season….and they taste soo delicious….

So my mom and I were looking to make a cake that incorporates pears in it….and I came across this wonderful recipe…

It turned out wonderful….. just the perfect homemade cake….

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1 3/4 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter, room temperature
1 cup sugar
3 large eggs
1/4 cup maple syrup
1 tsp vanilla extract
1/2 tsp nutmeg
1 cup buttermilk
2 cups diced, peeled pears
3/4 cup  chopped walnuts



-whisk together flour, baking soda, baking power and salt

-In another bowl, cream together butter and sugar

-Beat in eggs one at a time, followed by maple syrup, vanilla extract and nutmeg

-then alternately add the flour and buttermilk, and stir, just until no streaks remain

-add pears and walnuts, mix

-pour in greased tube pan, and bake until a toothpick comes out clean





BIG sis picks: CIA cookware at Dean n Deluca

29 Sep

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Hello my dear readers, I’ve missed you 🙂

Ok, so was in one of my favourite stores last week…, Dean and Deluca (they make everything look wonderful, and I always end up buying things I don’t need :s )

…so anyway….

I noticed that they have a pretty big section, at the back, of fancy cookware, and utensils…. the brand? The Culinary Institute of America! BEEEautiful stuff!

They’ve got a wonderful set of knives, comes with a back pack (like those guys on Top Chef)

CIA Masters Collection Hyde Park Cutlery

I was in a hurry so cudn’t take pics, but definitely worth a look if u’re a gourmet home chef, or a budding baker!

CIA Masters Collection 10 Piece Stainless Steel Cookware Set


BIG sis



Why, cuz Gywneth Paltrow says so!

28 Sep

I’m a fan of a website created by Gwyneth Paltrow. She started this website because of how often her friends would ask for recommendations. She lists her favorite hotels she’s stayed in, restaurants she’s eaten at, and stores she’s been to. F-U-N!

So since I had a London trip coming up I thought to myself well why not try one of her recommendations!

I chose the River Cafe. Aside from its lovely location which overlooks the Thames river, the food and the ambiance was divine!

yummmmy langoustines

this was so delicious, I don't remember the name of the dish

ravioli stuffed w/ veal

crab linguine

their famous flour-less "chocolate nemesis" - cooking time 4 hours

I would definitely go there again!

LITTLE sister

My Secret Brunch Spot in London: REVEALED

26 Sep

Tom’s Kitchen.


Tom’s Kitchen. The drama of the above is needed for me to stress how good this place is! Not only is this place owned by Chef Tom Aikens a recipient of 2 Michelin stars, but he is also the youngest chef ever to receive the coveted Michelin star rating.

There are two locations for this restaurant, I personally prefer the one tucked away in the posh neighborhood of Chelsea.

Welcome to my most favorite brunch experience!

the menu

eggs florentine


good ol' baked beans

french toast with caramelized apples, cinnamon cream and maple syrup

Brunch is severed on Saturday and Sunday, from 10am to 4pm.

MUST book in advance!

LITTLE sister